For the curd muffins, butter the muffin cups well, sprinkle with breadcrumbs.
Separate the eggs. Using a hand mixer, beat egg yolks with powdered sugar and vanilla sugar until pale yellow. Stir in low-fat curd, yogurt, orange and lemon zest. Stir in flour, semolina and baking powder.
Beat egg whites with a pinch of salt until firm. First vigorously stir in 3 tablespoons of beaten egg whites, then fold in the remaining beaten egg whites.
Pour the mixture into the prepared ramekins and bake in the preheated oven for 20 to 25 minutes. Let the muffins cool slightly in the ramekins, remove them from the ramekins with a knife, and let them cool on a cooling rack. Serve the curd cheese muffins with cranberry sauce.
Preparation Tip:
For the curd muffins, preheat the oven to 180 °C top and bottom heat (gas mark 3-4).
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